Beetroot with Mango, Chilli and Ginger Dressing: Mangos are not widely grown here in Greece, so I can’t claim this to be very sustainable. Still, it is an absolute delight of a salad, and I could resist buying just a couple of mangos as a treat. Actually, I have just googled that, and of course, due to climate change, mangos are now cultivated in parts of Europe and can grow in parts of Greece.

The beetroots are raw – you will need a machine to create juliennes, which is easier if you have a food processor. Peel and cut the beetroots into quarters before putting them in the processor or grating them with a mandolin.

Prepare in Advance

An is an excellent salad to make in advance (in fact, it is almost better). Prepare the beetroots and toss salt mint with a generous squeeze of lime. Whizz together the mango sauce ingredients, cover both separately, and store in the fridge until you are ready to use.

After a trip to Crete, I was inspired when everything seemed to have a Passion Fruit dressing. I found it much too sweet, but fruit dressings, as a concept, are delicious. The mango and ginger pairing is perfect with beetroot.

Unusually, I have posted this after only making it once. It was so good. However, as I am writing, I am thinking of improvements. Add a few walnuts and the young, tender leaves of the beetroot. A little rocket would also be good.

  For more light food inspiration, check out our Salads section.